Chain store or butcher? The simple meat-buying cheat sheet

For many Australians, meat is the centrepiece of the dinner table—whether it’s a classic Sunday roast, a quick midweek stir-fry, or a backyard barbie with friends.

But with the cost of living biting harder than ever, the weekly meat shop can leave your wallet feeling a little lean. 

So, where should you be buying your meat to get the best value and quality? Should you stick to the big supermarkets like ALDI, Coles, and Woolworths, or is it worth making a trip to your local butcher? 

Let’s carve up the facts and help you make the most of your meat budget.

Supermarket savvy: What’s worth buying? 

If you’re not a meat connoisseur, the supermarket meat aisle can be a bit of a minefield. But according to chef Amber Merlo, former contestant on New Zealand’s Cooks On Fire, there are some real bargains to be had—if you know what to look for.

Merlo says chicken and pork are usually good value at ALDI, Coles, and Woolworths. ‘They’re usually priced well and of a decent quality,’ she explains. 

‘These cuts are also super versatile, and the supermarkets always have great stock levels. You’ll often find that similar quality cuts will be much more expensive at the butcher.’

Supermarkets also shine when it comes to convenience. The cuts are uniform, portioned, and ready to go—perfect for busy weeknights or when you’re feeding a crowd. 

Mince and ground beef are another supermarket staple. They’re affordable, and since dishes like lasagna or meatballs rely on herbs and spices for flavour, you won’t notice if the meat isn’t top-shelf.

Pre-marinated meats, such as chicken skewers or pork cuts, are another supermarket win. They’re tasty, well-priced, and save you the hassle of prepping at home. 

Just check the ingredient list if you’re watching your salt or sugar intake.

Hidden gems and healthier choices

Gut health coach Charley O’Halloran, who recently reviewed Coles’ meat range, points out that there are some surprisingly high-quality options on supermarket shelves. 

Cleavers organic and grass-fed beef mince, sausages, and other mince-based products are a great example—though availability can vary by store.

If you’re feeling adventurous, Coles also stocks venison and kangaroo. These wild meats are naturally lean and raised on a wild diet, making them a healthy, sustainable choice. 

O’Halloran also recommends Coles’ grass-fed lamb legs and even their lamb’s fry (a mix of liver, kidney, and hearts) for those looking to stretch their dollar and try something different.

What to avoid at the supermarket

Not all supermarket meat is created equal. Merlo cautions against buying premium red meat cuts—think sirloin, T-bone, eye fillet, and tomahawk steaks—from the big chains. 

‘Steaks in the supermarket are cut very thin, which makes them easy to overcook,’ she says. ‘They can be lacking in flavour, and often be a little fatty.’ 

For these special-occasion cuts, your local butcher is the way to go.

Sausages are another area where the butcher usually wins out. Supermarket snags can be a mystery bag of fillers and additives, while your butcher can tell you exactly what’s inside—and often offers a wider range of flavours.

Interestingly, while Merlo gives supermarket chicken and pork the thumbs up, O’Halloran is more cautious. 

He avoids these meats at Coles, citing concerns about the quality of the animals’ diets, even for free-range options. For truly organic, free-range chicken, you may need to look beyond the supermarket.

Butcher benefits: When local is best

There’s something special about shopping at your local butcher. Not only are you supporting a small business, but you’re also getting expert advice and often superior quality. 

Butchers can offer custom cuts, thicker steaks, and specialty items you won’t find at the supermarket. They’re also more likely to source their meat locally and can tell you exactly where it comes from.

If you’re after a show-stopping steak, a rack of lamb, or gourmet sausages, the butcher is your best bet. You’ll pay a bit more, but the flavour and texture are usually worth it—especially for a special meal.

Tips for smart meat shopping

• Check the colour and freshness: Food scientist Dr Vincent Candrawinata recommends looking for meat that’s bright in colour and fresh in appearance. Avoid anything that looks dull or has an off smell.
• Inspect the store: If the supermarket or butcher looks unclean, trust your instincts and shop elsewhere. Cleanliness is key to food safety.
• Check expiry dates: Especially at the supermarket, where turnover can be high, always check the use-by date.
• Ask questions: Don’t be shy! Butchers love to share their knowledge and can recommend the best cuts for your needs and budget.
• Buy in bulk and freeze: If you spot a good deal, stock up and freeze portions for later. This can save you money in the long run.

The bottom line

There’s no one-size-fits-all answer when it comes to buying meat. For everyday staples like chicken, pork, and mince, supermarkets offer convenience and value. 

For premium cuts, specialty sausages, and expert advice, your local butcher is hard to beat. And don’t forget to keep an eye out for wild and organic options if you’re looking to eat healthier or try something new.

Ultimately, it comes down to your budget, your tastebuds, and what’s available in your area. With a little know-how, you can enjoy delicious, high-quality meat without breaking the bank.

Your turn!

Where do you buy your meat—supermarket, butcher, or a bit of both? Have you found any hidden gems or had any disappointments? Share your tips, stories, and favourite cuts in the comments below—we’d love to hear from you!

Also read: Could a raw meat diet be a fast track to a heart attack? Top doctor explains